No. 16. Cucumber and tomato salad. Peel the tomatoes, cut them in two, and cover each piece with mayonnaise. Place them on one side of a vegetable-dish, and on the other side place sliced cucumbers moistened with French dressing. Separate the two with crisp leaves of lettuce.
No. 17. Tomato and green pepper salad. Cut peeled tomatoes into slices three eighths of an inch thick. Cover them with a thick layer of chopped green peppers. Place them in the center of the dish with a border of crisp lettuce leaves. Moisten the whole with French dressing.
NO. 100. TURNIP CUPS HOLDING CELERY MIXED WITH MAYONNAISE.
No. 18. Turnip cups with celery. Select turnips of uniform size and not too large. Cut off the tops to give a flat surface for the bottom of the cups. Cut a slice about two inches thick from each turnip. With a fluted knife pare the outside into rounding shape, then with a potato-scoop take out the centers and form a cup.
Leave the cups in water until ready to use; they will keep twenty-four hours or more in this way. Chop some parsley very fine and spread it on a board. Moisten the edges of the cups and press them on the parsley. This will give a green edge around the tops. Fill the cups with celery mayonnaise, or with any vegetable salad.
NO. 101. CELERY AND APPLE WITH CREAM MAYONNAISE.
No. 19. Celery and apple salad. Cut a bunch of crisp white celery into small bits, add a chopped green pepper and a teaspoonful of chopped pimento. Mix it with mayonnaise. Cut into dice one quarter as much apple as you have of celery. Just before serving mix it with the celery, and the whole with whipped cream.
Pile the salad in a mound on a flat dish and garnish it with lettuce or other leaves and radishes. For one bunch of celery there will be needed two apples and a half pint of cream.